The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils

文献类型： 外文期刊

第一作者： Li, Xue

作者： Li, Xue;Liu, Wenwen;Xiao, Lu;Zhao, Jie;Chen, Yan;Wang, Xu;Li, Xue;Liu, Wenwen;Xiao, Lu;Zhao, Jie;Chen, Yan;Wang, Xu;Zhang, Liangxiao;Li, Peiwu;Perez-Marin, Dolores

作者机构：

关键词： Oilseeds; Edible oils; Spectroscopy; Quality; Safety; Non-destructive techniques.

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 25 卷

页码：

收录情况： SCI

摘要： Oilseeds and edible oils are an indispensable part for the human diet and provide nutritional support for the human health. It has been reported a total of above 170 million tons per annum of edible oils consumption were consumed worldwide. Safety and quality of oilseeds and edible oils cannot be ignored, which can pose risk to human health and cause agro-economic loss. Classical techniques widely used to detect the safety and quality attributes of oilseeds and edible oils often involve time-consuming and tedious operation; therefore, the development of low cost, rapid and non-destructive detection method is necessary. This review presents applications of four emerging spectroscopic techniques in recent ten years, such as Raman spectroscopy, fluorescence spectroscopy, fourier transform infrared spectroscopy and near-infrared spectroscopy for determining the quality and safety of oilseeds and edible oils. Meanwhile, the technical challenges and future prospects of these nondestructive spectroscopic technologies are also discussed.

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